Sunday Brunch: Scotch Eggs

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There's nothing new about the combination of sausage and eggs, but sometimes it's good to go with what works. In concept, scotch eggs are incredibly simple—an egg wrapped in sausage then breaded and deep-fried. But as with most truly great foods, the sum is more than its parts. Even those who are normally put off by a hard cooked egg find it hard to resist one wrapped in sausage.

Experimenting with how soft you can cook the egg before wrapping it in sausage is fun, and the failures are delicious. A three-minute egg is the coolest I've been able to handle. And although I've recommended bratwurst, use whatever is your personal favorite.

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After finishing my degree from the University of Toronto in Studio Art and English I moved to Boston to complete my MA in the Gastronomy program at Boston University and a culinary diploma from The Cambridge Culinary School of Arts. My husband and I operate a drum and bass record store, and have two cats, Rita and Sheryl. You can find me posting weekly here on SE in my two columns, British Bites and Sunday Brunch, or every once in a while in the Boston Globe.

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